Ensalada Rusa Recipe - Allrecipes.com
Ensalada Rusa Recipe

Ensalada Rusa

Recipe by  

"My Salvadoran sister-in-law's beet, potato, and egg salad."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 40 mins


  1. Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill.
  2. Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill.
  3. Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs.
  4. Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
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Reviews More Reviews

Jun 20, 2011

The beets and pink color conjured great interest during our lunch, but once everyone tried it, they loved it (even my 5 year-old)! I used 2 pounds of potatoes, 3 beets, 4 eggs, safflower mayo, and a bit of chipotle seasoning. It made enough for about 8 people, and was very delicious.

Jul 18, 2012

I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the recipe. The taste and texture will suffer if you use canned, and don't even attempt it with pickled beets or sweetened (Harvard) beets. If you're looking for a variation on ordinary potato salad, give this a try. You won't regret it.


14 Ratings

Oct 19, 2012

A taste of home for my Colombian husband, whose country has a variation on this dish.

Aug 09, 2012

This is simply wonderful. The combination of four simple ingredients couldn't be better. The crunch of the beets, followed up with their earthy taste is the perfect complement to the potatoes and eggs. Once you stir in the mayonnaise, the pink hue makes it even more interesting. Season to your own taste. This recipe is great without any changes

Jul 15, 2012

Yum, will make again. I had some beets to use up. I made with Vegennaise and it was quite tasty.

Aug 16, 2014

I eliminated the potato to make a beet and egg salad and really loved it. It's great when the beets take center-stage; they're so tasty! Also, I used plain Greek yogurt in lieu of the mayo to add protein and make it healthier in general. Pretty color, of course, too! I used to eat this in Argentina all the time. Thanks!

Aug 10, 2014

I make this with chopped onions and pickles! Love!!

May 29, 2014

Thank you... Thanks for the recipe. I'm Nicaraguan and this is very close to what I remember... I don't have fresh beets at the moment, so will try a can substitution.


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  • Calories
  • 459 kcal
  • 23%
  • Carbohydrates
  • 44.3 g
  • 14%
  • Cholesterol
  • 222 mg
  • 74%
  • Fat
  • 27.1 g
  • 42%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 11.8 g
  • 24%
  • Sodium
  • 868 mg
  • 35%

* Percent Daily Values are based on a 2,000 calorie diet.

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